How to Make It
Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.
In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.
In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.
1-cup serving Calories 276 kcal, Total Fat 17.8 gm, Saturated Fat 2.3 gm, Protein 7 gm, Carbohydrates 25 gm.